the Ingredients

455 grams
skirt steak, about 12 millimeters thick, trimmed of excess surface fat, cut crosswise into two or three pieces

Salsa

2
garlic cloves, unpeeled

455 grams
tomatillos, papery husks removed and rinsed

½
small white onion, cut in half through the stem

1
jalapeño chile pepper

12 grams
loosely packed fresh cilantro leaves

2 tablespoons
fresh lime juice

1
can (430 grams) black beans, rinsed and drained

170 grams
sturdy corn tortilla chips, coarsely broken (170 grams)

2
heads romaine or red leaf lettuce, thinly sliced (600 grams)

2
ripe tomatoes, diced

1
Hass avocado, cut into small dice

110 grams
crumbled queso fresco cheese (about 120 grams)

Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
In a large, shallow dish whisk the lime juice, oregano, pepper, and ½ teaspoon salt. Add the skirt steak pieces and turn to coat in the mixture. Allow the steaks to marinate at room temperature for 30 minutes before grilling. Meanwhile, make the salsa.

03
Brush the cooking grates clean. Place the unpeeled garlic cloves in the center of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the tomatillos, the onion quarters, and the jalapeño, over direct medium heat, with the lid closed, until the vegetables are marked and softened, turning as needed. The tomatillos will take 7 to 10 minutes and the onion, jalapeño, and garlic will take about 15 minutes. Remove from the grill and set aside until cool enough to handle.

04
Increase the temperature of the grill to medium-high heat (200° to 260°C).

05
Peel the garlic. Cut the tomatillos into halves or quarters, and cut the onion into chunks. Remove any loose skin from the jalapeño and remove its seeds. In a food processor or blender process the garlic, tomatillos, onion, jalapeño, cilantro, lime juice, and ½ teaspoon salt until pureed.

06
Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into bite-sized pieces.

07
In a saucepan over medium heat on the stove, warm the beans. In a large salad bowl combine the beans, chips, lettuce, tomatoes, steak, 240 milliliters of the salsa, the avocado, and season with salt. Toss well. Sprinkle the cheese on top, and serve with the remaining salsa on the side.

Ingredients

Instructions

the Ingredients

2 tablespoons
fresh lime juice

½ teaspoon
dried oregano, preferably Mexican

¼ teaspoon
freshly ground black pepper

Kosher salt

455 grams
skirt steak, about 12 millimeters thick, trimmed of excess surface fat, cut crosswise into two or three pieces

Salsa

2
garlic cloves, unpeeled

455 grams
tomatillos, papery husks removed and rinsed

½
small white onion, cut in half through the stem

1
jalapeño chile pepper

12 grams
loosely packed fresh cilantro leaves

2 tablespoons
fresh lime juice

1
can (430 grams) black beans, rinsed and drained

170 grams
sturdy corn tortilla chips, coarsely broken (170 grams)

2
heads romaine or red leaf lettuce, thinly sliced (600 grams)

2
ripe tomatoes, diced

1
Hass avocado, cut into small dice

110 grams
crumbled queso fresco cheese (about 120 grams)

Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
In a large, shallow dish whisk the lime juice, oregano, pepper, and ½ teaspoon salt. Add the skirt steak pieces and turn to coat in the mixture. Allow the steaks to marinate at room temperature for 30 minutes before grilling. Meanwhile, make the salsa.

03
Brush the cooking grates clean. Place the unpeeled garlic cloves in the center of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the tomatillos, the onion quarters, and the jalapeño, over direct medium heat, with the lid closed, until the vegetables are marked and softened, turning as needed. The tomatillos will take 7 to 10 minutes and the onion, jalapeño, and garlic will take about 15 minutes. Remove from the grill and set aside until cool enough to handle.

04
Increase the temperature of the grill to medium-high heat (200° to 260°C).

05
Peel the garlic. Cut the tomatillos into halves or quarters, and cut the onion into chunks. Remove any loose skin from the jalapeño and remove its seeds. In a food processor or blender process the garlic, tomatillos, onion, jalapeño, cilantro, lime juice, and ½ teaspoon salt until pureed.

06
Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into bite-sized pieces.

07
In a saucepan over medium heat on the stove, warm the beans. In a large salad bowl combine the beans, chips, lettuce, tomatoes, steak, 240 milliliters of the salsa, the avocado, and season with salt. Toss well. Sprinkle the cheese on top, and serve with the remaining salsa on the side.